It’s blueberry season in North Carolina! These little gems are such a darling summer fruit―powdery, pop-able, useful in so many things from popsicles to barbecue sauce to smoothies. Their abundance in July and August sends me into a Pinterest whirlwind, pinning wildly to find as many ways to use them as possible—even tie-dye! They stain like a beast anyway, right?
I especially love putting them together with my favorite red wine varietal, zinfandel. It brings out less of the demure side and more of the “POW” side of blueberries. Using them together in a sorbet reminds you that blueberries are a serious superfood. I mean, bears seek these things out to eat!
Putting wine in desserts is nothing new, and it’s not about the alcohol … it’s about the marriage of flavors and creating depth. Fruit on its own is bright and beautiful and simple. Wine is the fierce element that comes in and gives the calm some excitement. Straight-up blueberry sorbet is delightful, but Blueberry Zinfandel Sorbet is memorable.—JH
Blueberry Zinfandel Sorbet
4 pints fresh blueberries
1 ½ cups zinfandel
1 ½ cups granulated sugar
½ cup honey
2 cups water
¼ tsp. cinnamon
1 bay leaf
- Pour wine into a stainless steel saucepot and place over high heat. Add the other ingredients and stir to combine.
- Bring the mixture to a boil. Then reduce heat and simmer for 20 minutes.
- Remove from heat and discard bay leaf.
- Puree mixture in a blender.
- Chill in refrigerator at least three hours, and then freeze according to ice cream maker’s instructions.
Jennifer Hicks is executive pastry chef at Iris. In case you missed her last post, check out Jennifer’s recipe for Sweet Potato Scallion Biscuits.